It is getting to be that time of the summer, when you absolutely need recipes for zucchini/courgettes. I like this one, because it works with a slighly less fresh zucchini/courgette just as well as with one that has just been picked. It also doesn’t need very much sugar or oil, making it very much in the spirit of the Homefront.
Start by grating a medium zucchini/courgette into a bowl. Stir in 1/4 c sugar (I prefer a light brown sugar, but regular will do) and a pinch of salt. Also stir in 1 Tbl dried milk (or don’t, you don’t really need it). Leave this to sit until very juicy, about 20 minutes. Once it is nice and soupy, beat in an egg and 1 Tbl of vegetable oil. At this point, I also add in 1/2 tsp baking soda and 1 tsp baking powder (use 1/2 tsp if you’re using self-rising flour), as well as a 1 tsp cinnamon. These can also be sifted into the flour though.
Add slowly, by 1/4 cups, 1 cup of GF flour. Beat/mix until all lumps are gone. Measure into your greased muffin pan and bake at 350 F/ Gas Mark 4 / 180 C until done, about 15 minutes. You can also put this in an 8 x 8 pyrex or a loaf pan, and bake until done. This recipe will make enough for 12 muffins, medium sized, perfect for little hands to grab for a snack.
Variations on this include using nutmeg instead of cinnamon, adding in some ground flaxseed at the beginning, or possibly oatbran, or even orange zest. If you want to use oatmeal, which goes nicely with this texture, add in 1/2 c rolled oats with the grated zucchini, and let sit 30 minutes instead of 20, so that it absorbs some of the juice. Decrease flour by 1/4 c.